This homemade vanilla bean cheesecake is the perfect balance of rich, creamy, and deeply flavorful. Whether you’re making it for a special occasion or just because, it’s a recipe you’ll want to bake again and again!
If you’re looking for the perfect vanilla cheesecake recipe, this vanilla bean cheesecake is a must-bake! Smooth, creamy, and bursting with rich vanilla flavor, this classic dessert is as versatile as it is delicious. Homemade cheesecake beats anything from a bakery or store—this one is rich, creamy, and packed with real vanilla flavor! Whether you’re serving it plain, topped with fresh berries, or drizzled with caramel, this cheesecake is sure to impress.
Looking for a no-bake option? Try my no-bake vanilla bean cheesecake for a simpler, equally delicious alternative!
Why You’ll Love This Vanilla Bean Cheesecake
- Pure vanilla flavor. Made with vanilla bean paste for a deep, aromatic taste.
- Silky smooth texture. A creamy, rich filling that pairs perfectly with the buttery crust.
- Perfect for any occasion. Serve it plain or dress it up with your favorite toppings.
What You’ll Need
For the Crust:
- Vanilla wafer crumbs – Enhances the vanilla flavor throughout.
- Granulated sugar – Adds just a touch of sweetness.
- Salt (optional) – Balances the flavors.
- Unsalted butter – Helps hold the crust together.
For the Cheesecake Filling:
- Cream cheese – The base of the cheesecake; make sure it’s at room temperature. Full-fat cream cheese works best.
- Granulated sugar – Sweetens the filling just right.
- Eggs – Provide structure and creaminess. Let them come to room temperature for easier mixing and a smoother texture.
- Vanilla bean paste – The key to that rich vanilla flavor and beautiful specks. If you don’t have vanilla bean paste, you can substitute an equal amount of vanilla extract or use the seeds from one vanilla bean for an even more intense flavor.
- Sour cream – Adds a slight tang and smooths out the texture. Use full-fat sour cream for the best results.
How to Make Vanilla Bean Cheesecake
- Prepare for baking. Heat the oven to 350°F, and grease a 9-inch round springform pan.
- Make the crust. Combine the vanilla wafers, sugar, and salt, then stir in the melted butter. Press into the bottom and partially up the sides of the pan. Bake 10 minutes.
- Make the filling. First, beat the cream cheese and sugar until smooth. Next, mix in the eggs and vanilla bean paste. Finally, mix in the sour cream.
- Bake. Spread the cheesecake evenly in the pan, and bake for 15 minutes. Then reduce the oven temperature to 200°F and bake for 2 hours. Run a knife around the outside edge, turn off the oven, and return the cheesecake to the oven for 2 hours.
- Chill. Cover loosely and refrigerate overnight.
Tips for Success
- Use room temperature ingredients. This ensures a smooth batter without lumps.
- Don’t over-mix. Too much air in the batter can cause cracks.
- Bake low and slow. The extended baking time at a lower temperature creates the creamiest texture.
- Let it cool gradually. Sudden temperature changes can cause cracking.
- Chill thoroughly before serving. Refrigerating for at least 6-8 hours (preferably overnight) helps the flavors develop and the texture set perfectly.
- Slice cleanly. Use a sharp knife dipped in warm water and wiped clean between cuts for neat, beautiful slices.
Serving Suggestions and Variations
- Fresh berries – A simple and elegant topping.
- Sweetened whipped cream – Light and airy for a creamy contrast. Go with either classic whipped cream or stabilized whipped cream.
- Berry compote – Adds a touch of tangy sweetness. I love pairing this cheesecake with blueberry compote.
- Chocolate or caramel sauce – A decadent drizzle makes it extra special. Use store-bought if you like or try my homemade caramel sauce recipe.
- A different crust – Try a graham cracker crust for a traditional take, or try another favorite like Oreos or shortbread.
How to Store
- Refrigerator: Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
- Serving after refrigeration: Let the cheesecake sit at room temperature for about 20-30 minutes before serving for the best texture.
- Freezer: For longer storage, wrap the cheesecake (whole or in slices) in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
- Freezing tip: For best results, freeze individual slices so you can enjoy a piece whenever the craving strikes—just thaw in the refrigerator overnight or at room temperature for 30 minutes.
More Favorite Cheesecake Recipes
Get the Recipe:
Vanilla Bean Cheesecake
Vanilla is anything but boring in this rich, creamy, fantastic Vanilla Bean Cheesecake!
Ingredients
For the crust:
- 1 1/2 cups (170 g) vanilla wafer crumbs
- 2 tablespoons (25 g) granulated sugar
- 1/4 teaspoon salt, optional
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 24 ounces (680 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla bean paste*
- 1/2 cup (113 g) sour cream, at room temperature
- garnish ideas: whipped cream, fresh berries, berry compote, caramel sauce, chocolate shavings, etc.
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan.
- Combine the cookie crumbs, sugar, and salt (if using). Add the melted butter, stirring until thoroughly combined.
- Press the crust mixture into the bottom and about 1/4" to 1/2" up the sides of the prepared pan.
- Bake 10 minutes for a crisper crust, or simply chill the crust for at least 30 minutes before adding the cheesecake filling if you prefer a no-bake version. If baking the crust, set it aside to cool.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined. Add the eggs and vanilla bean paste, and mix well. Mix in the sour cream.
- Pour the filling over the partially baked crust, and spread evenly.
- Place the pan on a lined, rimmed baking sheet to catch any potential spills or leaks. Bake at 350°F (175°F) for 15 minutes.
- Reduce the oven temperature to 200°F (95°C). Bake for 2 hours or until the center is set and no longer looks wet.
- Remove the cheesecake from the oven and gently run a thin knife around the edges of the pan.
- Turn off the oven, and return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
- Cover loosely and refrigerate overnight.
- Garnish as desired for serving.
Notes
- *You can substitute the beans from 1 vanilla bean or 1 tablespoon vanilla extract.
- Store in an airtight container in the refrigerator up to 5 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
8 Comments on “Vanilla Bean Cheesecake”
This looks great. I recently tried a “no bake” cheesecake, and it left something to be desired. Never had vanilla bean “paste,” but I’m going to try that out too. thanks!
I hope you like it, Missy!
I really love your recipes, and it is not just me but my whole family and the kids and everyone, you are truly awesome, thank you so much!
Can we use a store bought crust? Or a pie pan?
Hi, Sondra. This amount of filling won’t fit in a pie pan. A springform pan is really the best choice.
I don’t like the heavy dense type of cheesecake I actually prefer the no bake kind because of the lightness of it. I love some of the ideas for cheesecake but I need them to be adaptable for the no bake kind.
Hi, Kathryn. No-bake cheesecakes are made differently enough that it’s hard to have one sure-fire way to adapt them. Take a look at this No-Bake Black Bottom Vanilla Bean Cheesecake. You can make it with or without the chocolate layer. And you can find all of my no-bake cheesecakes in the Recipe Index.
Very nice recipe chef 👍👌👏. Thank you for your effort 🌹🌞😎